Vegan beef wellington, Moroccan roasted potatoes, carrots and broccoli.
If you're looking for a hearty and satisfying vegan meal, you can't go wrong with beef Wellington. Traditionally made with beef tenderloin, buttery pastry and a mushroom duxelles, this dish is a showstopper that's perfect for special occasions or a cosy dinner at home. But what if you're following a plant-based diet? Fear not! This vegan beef Wellington recipe is just as impressive and delicious as the original, with a few tweaks to make it 100% animal-free. Instead of beef, we'll use soya mince, a high-protein, low-fat alternative that's perfect for this dish. We'll also add a Moroccan twist to our roasted potatoes, carrots, and broccoli, for a flavourful and colourful side dish that complements the Wellington perfectly. So let's get cooking!
Section 1: Making the Wellington filling
The key to a good beef Wellington is the filling. In this vegan version, we'll use soya mince, which has a similar texture and flavour to ground beef. Here's what you'll need:
Ingredients:
1 cup of dried soya mince
1 onion, chopped
2 cloves of garlic, minced
1 cup of mushrooms, chopped
1 tablespoon of tomato paste
1 tablespoon of soy sauce
1 tablespoon of olive oil
Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the chopped mushrooms and sauté for another 5 minutes, until they release their moisture and start to brown.
4. Add the soya mince, tomato paste, and soy sauce to the pan, and stir well to combine. Cook for another 2-3 minutes, until the soya mince has absorbed the flavors and is heated through.
5. Season with salt and pepper to taste, and set aside to cool.
Section 2: Assembling the Wellington
Now that our filling is ready, it's time to assemble the Wellington. Here's what you'll need:
Ingredients:
1 sheet of vegan puff pastry, thawed
1 tablespoon of vegan margarine
1 tablespoon of flour
1 tablespoon of plant milk
Instructions:
1. On a floured surface, roll out the puff pastry into a rectangle that's about 1/4 inch thick.
2. Spread the vegan margarine over the pastry, making sure to cover the edges.
3. Spoon the cooled filling onto the center of the pastry, leaving about 2 inches of space on each side.
4. Using a sharp knife, make diagonal cuts on the pastry on each side of the filling, about 1 inch apart.
5. Fold the pastry strips over the filling, alternating sides to create a braided effect.
6. In a small bowl, mix the flour and plant milk to create a paste. Brush this over the pastry to give it a golden, shiny finish.
7. Transfer the Wellington to a baking sheet lined with parchment paper.
8. Bake for 35-40 minutes, until the pastry is puffed and golden brown.
Section 3: Making the Moroccan roasted potatoes, carrots, and broccoli
No beef Wellington is complete without a side dish that complements the flavors and adds some color to the plate. For this vegan version, we'll make a Moroccan-inspired roasted vegetable medley that's bursting with flavor and texture. Here's what you'll need:
Ingredients:
1 pound of baby potatoes, halved
4 carrots, peeled and cut into sticks
1 head of broccoli, cut into florets
2 tablespoons of olive oil
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of smoked paprika
1 teaspoon of ground cinnamon
Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, mix the olive oil, cumin, coriander, paprika, cinnamon, salt, and pepper to create a spice blend.
3. Add the potatoes, carrots, and broccoli to the bowl and toss well to coat them evenly with the spice blend.
4. Transfer the vegetables to a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes, until the vegetables are tender and lightly charred.
And there you have it, a delicious and impressive vegan beef Wellington with Moroccan roasted potatoes, carrots, and broccoli! This dish is perfect for a special occasion, a romantic dinner, or a cosy night in with loved ones. The soya mince filling is flavourful and satisfying, while the puff pastry adds a touch of indulgence. The roasted vegetables add a pop of colour and texture, and the Moroccan spices bring a touch of exoticism to the dish. We hope you enjoy making and eating this dish as much as we did!
